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Saltimbocca alla Romana

INGREDIENTS

• 8 pork cutlets (about 2 ounces each)

• 8 fresh sage leaves

• 8 slices prosciutto di Parma

• Flour for dusting

• Salt and freshly ground black pepper

• 4 tablespoons unsalted butter

• 1/2 cup dry white wine

• Lemon wedges

 

 

DIRECTIONS

Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of butter over high heat until it foams and subsides. Season the flour with salt and pepper and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

Pour the wine into the pan and bring to a boil, stirring with wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons butter and season the sauce with salt and pepper.

Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.

 

 

Grilled Hamburgers and Sweet Potato chips

 

Hamburger

 

2 lbs. chopped meat
1/4 c. Knorrs Onion Soup Mix (really is the best!)
1/2 c. catsup

6-8 Whole Wheat burger buns
Your own favorite dry wine (which should be added slowly, to taste)

Mix meat together with all ingredients and form 6 to 8 patties. Broil 4 minutes each side for medium burgers and accordingly for other degrees of "doneness".

 

SWEET POTATO CHIPS

Vegetable oil for deep frying 3 lb. sweet potatoes or yams, peeled 1 tbsp. coarse (kosher) salt 1 tsp. paprika 1/8 tsp. cayenne pepper In large saucepan, heat 2 inches oil to 325 degrees F. In food processor or by hand, slice potatoes 1/16 inch thick; fry in batches 3 minutes, until golden (allow oil to return to 325 degrees F. between batches). Drain. In bowl, mix seasonings; toss with warm chips.

Shortcut Chicken Parmesan

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup  (1/2 pkt.) SHAKE 'N BAKE Chicken Coating Mix

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/2 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/2 lb. multi-grain spaghetti, uncooked

Make It!

HEAT oven to 400°F.

COAT chicken with coating mix as directed on package; place in 8-inch square baking dish.

BAKE 15 min. Top with tomatoes and cheese. Bake 15 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package.

DRAIN spaghetti. Serve with chicken.

 

Pasta with spicy shrimp and tomato sauce

"Everyday Food: Fresh Flavor Fast" by Martha Stewart Living Omnimedia

Serves 6

Prep time: 40 minutes; total time: 40 minutes.

INGREDIENTS

 

• Coarse salt and freshly ground pepper

• 1 pound penne or other short tubular pasta shape

• 2 pounds fresh or frozen (thawed) medium (36 to 40 count) shrimp, peeled and de-veined, tails removed

• 4 teaspoons olive oil

• 2 garlic cloves, thinly sliced

• 3 tablespoons capers, rinsed and drained

• 1/4 to 1/2 teaspoon crushed red-pepper flakes

• 3 cans (14 1/2 ounces each) diced tomatoes in juice

 

DIRECTIONS

1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.

2. Meanwhile, season shrimp with salt and pepper. In a large skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp. (Reduce heat if the shrimp brown too quickly.)

3. Reduce heat to medium; add garlic, capers, red-pepper flakes and tomatoes with their juice. Cook, stirring occasionally, until tomatoes are softened and sauce thickens, 10 to 15 minutes. Season with salt and pepper.

4. Add sauce and shrimp to pasta; toss to combine and reheat over medium-low if necessary before serving.

 

Sloppy Hot Wing Joes
Rachael Ray's Big Orange Book Copyright 2008

2 tablespoons extra-virgin olive oil
2 pounds ground chicken
2 carrots, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce I used Crystal
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat the EVOO in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly, and simmer for a few minutes more.

Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto buns and top with blue cheese crumbles and chopped pickles.

Applesauce Stuffed Tenderloin

2 Pork Tenderloin (about 1 lb. each) trimmed

¼ cup dry vermouth or apple juice

Non stick cooking spray

2/3 cup chunky applesauce

¼ cup finely chopped dry roasted peanuts

¼ tsp. salt

¼ tsp. finely crushed fennel seed

1/8 black pepper

Form a pocket in each tenderloin by cutting a lengthwise slit down the center of each almost to, but not through the bottom.  Place in non metal baking dish.  Pour vermouth in pockets and over tenderloins; cover dish.  Marinate 1 hour at room temperature.

Heat oven to 375 spray 15x10 jelly roll pan or shallow baking pan with nonstick spray.  In small bowl, combine, applesauce, peanuts, salt, fennel and pepper; blend well.  Spoon mixture into pocket of tenderloins.

Secure with toothpicks.  Place in prepared pan.  Roast 375 for about 30 minutes or until meat thermometer reads 155.  Let stand 5-10 minutes.  Remove toothpicks and slice.

 

 

 

Oven-Baked Orange Chicken with a Thai Honey peanut dip

6 chicken breast halves, skinned

¼ cup butter or margarine, melted

1 can (6oz) frozen orange juice concentrate, thawed

¼ cup honey

¾ cup fine bread crumbs

½ cup all-purpose flour

1 tsp. paprika

¼ tsp. thyme

½ tsp. salt

Dip

Combine ½ cup honey, ¼ cup peanut butter, 2 tbsp. soy sauce, 1 tbsp. chopped fresh coriander and 1/8 tsp. crushed red peppers.  Mix until blended.

 

Brush chicken breasts with butter.  Combine undiluted orange juice and honey in shallow dish.  Mix bread crumbs, flour, paprika, thyme and salt.  Roll chicken in honey mixture, then in bread crumb mix.  Place chicken in a large greased baking pan and drizzle with any remaining butter or honey mixture.  Bake at 375 for 45 to 50 minutes or until tender and no longer pink.

Serve with a long grain wild rice and favorite vegetable.

 

 

Pork Roasted with Spiced Apples

1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 boneless pork loin roast (4-5 pounds) 6 whole pealed carrots SPICED APPLES: 1/4 cup honey 1/2 cup water 1 tablespoon lemon juice 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 medium apples, peeled, cored and sliced Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan along with the carrots. Insert a meat thermometer. Bake, covered, at 350°, for 1 hour, uncover and bake 1 to 1-1/2 more hours or until thermometer registers 160°. Cover and let stand 20 minutes before slicing. After the loin is removed from the oven:  In a medium skillet, combine the first six spiced apple ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast, potatoes or crusty bread

 

Hoisin-Glazed Shrimp over Crispy Noodle Cake

One 10-ounce package Chinese-style noodles or ramen

½ cup hoisin sauce

One 20-ounce can pineapple chunks, juice reserved

7 tablespoon vegetable oil

1 teaspoon crushed red pepper

One 10-ounce bag frozen cut green beans, thawed and patted dry

1 pound large shrimp, peeled and deveined

3 cloves garlic, grated

In a large pot of boiling, salted water, cook the noodles according to package directions; drain, then press into a greased 9 inch pie pan.  Let cool slightly.

Meanwhile, in a medium bowl, stir together the hoisin, ½ cup pineapple juice, 2 tablespoons oil and the crushed red pepper.

In a large nonstick skillet, heat 3 tablespoons oil over medium heat.  Slide the noodle cake into the pan and cook until deep golden underneath, about 5 minutes.

In a large skillet, heat 1 tablespoon oil over high heat.  Add the pineapple chunks and green beans and cook, stirring occasionally, until the pineapple is browned ant the beans begin to blister, 2 to 3 minutes; transfer to a plate.  Add the remaining 1 tablespoon oil, the shrimp and garlic to the pan and cook for 1 minute.  Stir in the hoisin mixture and the reserved pineapple and green beans; lower the heat to low and cook until the shrimp are opaque, about 2 minutes.  Spoon the shrimp mixture on top of the crispy noodle cake and serve immediately.

 

 

 

 

Chicken BLT Wraps with Quick Chips

1 ½ teaspoons honey

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

6 (10-inch) flour tortillas

½ pound sliced deli chicken

6 slices bacon, cooked

6 leaves green leaf lettuce

1 tomato, sliced

3 medium red potatoes

¼ cup olive oil

1 tsp. salt.

Curry powder

In a small bowl, combine honey, mustard, and mayonnaise.  Spread evenly on tortillas.  Top each evenly with chicken, 1 slice bacon, 1 lettuce leaf, and 1 slice tomato, fold 1 edge of sandwich wrap over filling roll up tightly, and place seam side down.  Cut and secure with wooden picks, if needed.

Layer three paper towels on a microwave-safe plate; set aside.  Scrub potatoes and cut into 1/16 in. thick slices.  Brush slices on both sides with olive oil and lightly sprinkle with salt and curry.  Arrange on prepared plate.  (do not overlap)

Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle.  Repeat with remaining potatoes, oil and seasonings.  Let chips cool for at least 1 minute before serving.  Store in an airtight container.

 

 

Crunchy Onion Chicken

2 cups French’s Original or Cheddar French Fried Onions

2 tbsp. flour

4 boneless skinless chicken breasts

1 egg, beaten

Crush: French Fried Onions with flour in plastic bag.

Dip: chicken into egg, then coat in onion crumbs.

Bake: at 400 for 20 minutes until cooked through.

Serve with your favorite vegetable or potato and a green salad.

 

 

 

MACARONI BAKE

2 cupfuls thin cut macaroni

4 cupfuls water

4 slices corned beef, mashed

6oz grated extra mature cheddar cheese

3 thinly sliced tomatoes

METHOD

Pre-heat the oven to hot, gas mark 8, electric 425 degrees.

In a large saucepan, bring the water to the boil and add the macaroni. Stir, and turn to a low simmer and cook for 12 minutes. When cooked, drain the macaroni well in a colander.

Place the mashed corned beef and cheese into a non-greased oven-proof dish and mix well. Add the cooked drained macaroni and mix thoroughly.

Decorate with sliced tomatoes, and bake in the pre-heated oven for 40 minutes.

Serve piping hot, with green salad or on its own.

Chicken Cobbler

½ cup butter; divided

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1 package sliced fresh mushrooms

1 cup frozen peas, thawed

2/3 cup all purpose flour

4 cups chicken broth

½ cup heavy whipping cream

4 cups cooked chopped chicken

1 tablespoon minced fresh thyme

1 ½ teaspoons salt

1 teaspoon ground black pepper

2 (7.5 –ounce) bags complete buttermilk biscuit mix

1 cup shredded Parmesan cheese

1 cup whole milk

Preheat oven to 400.  Spray a 13 x 9 inch baking dish with non-stick cooking spray. 

In a large skillet, melt ¼ cup butter over medium-high heat.  Add celery, carrots, onion, and mushrooms; cook for 5 to 6 minutes, or until vegetables are tender.  Stir in peas.  Set aside.

In a large Dutch oven, melt remaining ¼ cup butter over medium heat.  Add flour, and cook, stirring constantly, for 2 minutes.  Add chicken broth, and cream, whisking until smooth.  Cook, whisking constantly, for 3 to 4 minutes, or until mixture is thickened.  Add reserved chicken, celery mixture, thyme, salt, and pepper.  Spoon mixture into prepared baking dish.

In a medium bowl, combine biscuit mix, cheese, and milk, stirring just until combined.  Drop dough by heaping tablespoonfuls onto cobbler.  Bake for 18 to 23 minutes, or until biscuits are golden brown and cobbler is hot and bubbly.  Serve immediately.

 

 

Beef Stroganoff

1 ½ pounds cubed round steak, cut into thin strips

1 tablespoon plus ½ teaspoon “House Seasoning”

·         1cup salt

·         ¼ cup ground black pepper

·         ¼ cup garlic powder

2 tablespoon plus 1 teaspoon all-purpose flour, divided

2 tablespoon butter

2 tablespoons olive oil

1 medium onion, sliced

1 (8-ounce) container sliced fresh mushrooms

1 (10.5-ounce) can beef broth

1 can cream of mushroom soup

1 cup sour cream

Egg noodles, cooked according to package directions and kept warm

Season steak strips with 1 tablespoon House Seasoning.  Dust with 2 tablespoons flour, shaking off any excess.

In a large skillet, melt butter with olive oil over medium-high heat.  Add steak strips, and cook on both sides until browned.  Remove steak from pan, reserving drippings in pan; set aside steak strips, and keep warm.